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Easy Scallop Potatoes

6 large potatoes

1 - 2 cans mushroom soup

2+ cups grated cheese (we use 1/3 marble, 1/3 Asiago, 1/3 Monterey Jack)

1 small onion, chopped

6 strips thick cut bacon, cut into bits, cooked

    and/or ¾ cup diced ham

dollop of sour cream

2 tsp Brass Ring Original

Preheat oven to 375 F

In a bowl, mix mushroom soup, onion, bacon bits and half the cheese. Add sour cream if desired, or even a little cream. Mix well and place just enough in a 12" x 9" baking dish to cover the bottom, just thick enough so that the potatoes won’t stick to the bottom of the pan.

Wash and peel potatoes. Cut into 3/8" - 1/2" thick slices (not too thin or they won’t survive this stage). Place into pot of water and boil just long enough so that a fork goes into the potato about a third of the way. DO NOT OVERCOOK! Drain. Layer the potatoes on the mushroom soup mixture in the baking dish.

Add more soup mixture to cover the potatoes and repeat until the potatoes and the soup mixture is gone. Cover with tin foil and place in oven. After 30 mins remove foil and bake a further15 - 20 mins. Add remaining cheese and broil until brown.

**note – if you choose to add ham, try frying it for a few minutes on medium-high heat, just enough to carmelize the outside but leave the inside soft and chewy. The bigger the chunks, the more texture you will add to the dish.

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